|Glamorosi Recipe: Roasted Cauliflower Soup|
I'm not a fan of steaming or boiling vegetables; I prefer to roast vegetables because it intensifies their flavor and achieves a crisp-but-tender texture and a tasty caramelized coating. My Roasted Cauliflower Soup – pureed smooth then garnished with florets – works for refined and rustic meals and can be served hot or chilled. This soup can also be made with Brocco-flower or Romanesco; it can be made vegetarian by using vegetable stock instead of chicken; it can made dairy-free by omitting the milk or cream (and if you're not in a soup mood, simply roast the cauliflower then sprinkle with grated Parmesan cheese – it's ridiculously good). Prep: approx. 90 minutes; yield: 5-6 cups.
In the photo that accompanies this recipe, the soup was garnished with roasted cauliflower florets, pomegranate seeds, raw pumpkin seeds, basil oil and a twist of freshly ground black pepper. Other choices include (but are certainly not limited to) crème fraîche, sour cream or yogurt, cheese, croutons, fresh herbs, sliced or roasted tomato, fresh apple or a dollop of apple butter, etc.
1 medium to large cauliflower cut or broken into small florets
2-3 garlic cloves
2 tablespoons olive oil
3-4 cups stock (vegetable or chicken)
1 small lemon wedge, seeds removed (about 1/8 of the fruit)
1/2 cup milk or cream (optional)
1/2 teaspoon of kosher salt (step 1) plus another 1/2 tsp. (step 3)
1. Pre-heat oven to 400 degrees. Toss cauliflower and garlic cloves with olive oil and salt, place in single layer in a sheet pan or shallow baking dish, then roast for approximately 40 minutes until caramelized, stirring occasionally to ensure even browning. The cauliflower will shrink as it cooks.
2. Remove from oven and cool for 15-20 minutes, then place the cauliflower and garlic in your food processor or blender, reserving 3-5 pieces of cauliflower for each bowl of soup (garnish). Add 3 cups of stock and a squeeze of the lemon wedge and pulse until smooth. Once it's blended, check the consistency of the soup - if it's too thick for you, add some or all of the 4th cup of stock and re-blend.
3. Pour mix into soup pot – if you're using milk or cream whisk it in now – taste soup and add more salt if needed, then simmer on medium low for 10-15 minutes. OR, if you prefer the soup chilled, pour soup into a large bowl, whisk in cream or milk, then refrigerate for several hours.
4. Transfer soup to serving bowls (or glasses are nice for chilled soup), garnish and serve.
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Posted on Wednesday, September 23, 2015